Gulab Jamun is a classic Indian dessert made of soft, melt-in-your-mouth dough balls fried until golden and soaked in a fragrant sugar syrup flavored with cardamom and rose water. Rich, juicy, and irresistibly sweet, it’s a festive favorite served warm or chilled.
Ingredients
For the Jamuns (dough balls):
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1 cup milk powder
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1/4 cup all-purpose flour (maida)
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1/4 tsp baking soda
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2 tbsp ghee (clarified butter)
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1/4 cup milk (or as needed to make a soft dough)
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Oil or ghee for deep frying
For the Sugar Syrup:
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1 1/2 cups sugar
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1 1/2 cups water
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4-5 green cardamom pods (slightly crushed)
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A few strands of saffron (optional)
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Add 1 tsp rose water or just a few drops of rose essence
Execution
1: Prepare the Sugar Syrup
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Place sugar, water, cardamom, and saffron in a pan and mix.
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Heat until the sugar dissolves completely. Simmer the mixture for 5-7 minutes until it becomes slightly sticky but not thick.
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Turn off the heat, add rose water, and keep it warm.
2: Make the Dough
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Combine milk powder, flour, and baking soda in a bowl.
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Add ghee and rub it into the dry ingredients until crumbly.
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Slowly pour in milk until a soft, smooth dough forms. Don’t over-knead.
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Cover and let it rest for 5–10 minutes.
3: Shape the Jamuns
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Grease your hands and roll small, smooth balls (no cracks or they’ll break while frying).
4: Fry the Jamuns
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Heat oil/ghee on medium-low. The oil should not be too hot.
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Fry the balls gently, stirring often for even color, until deep golden brown.
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Drain and immediately place them in the warm sugar syrup.
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Let them soak for at least 2 hours so they become soft and juicy.
Additional Tips
✔ Add a few drops of kewra water or orange blossom water for an aromatic touch.
✔ Top with crushed pistachios or silver leaf (varak) for a festive look.
✔ For a trendy fusion touch, serve with vanilla ice cream—it’s always a hit!
Q&A About Gulab Jamun
Q: My gulab jamuns are hard inside. What went wrong?
A: That usually happens due to:
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Over-kneading the dough
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Adding too little moisture
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Frying on high heat (cooks outside too fast, inside stays raw)
Use a soft dough and fry over low-medium heat to ensure even cooking.
Q: Why did my gulab jamuns break while frying?
A: They may have:
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Too much baking soda
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A very wet or sticky dough
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Cracks on the surface
Ensure the dough is smooth and form crack-free balls.
Q: How long should I soak them in syrup?
A: At least 1–2 hours, but overnight gives the best results — super soft and juicy.
Q: Can I make them ahead of time?
A: Absolutely! Gulab jamuns store well for 3–4 days in the fridge. Reheat gently in syrup or serve cold.
Q: Are there any eggless versions?
A: Yes! The classic version is already eggless. Just ensure you’re using milk powder, not condensed milk with eggs.
Q: Can I stuff them with nuts or something special?
A: Yes! Try a small piece of pistachio, almond, or even chocolate in the center before rolling the balls. Adds a delicious surprise.
Why You Should Make Gulab Jamun
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Authentic Flavor at Home:
Enjoy the rich, traditional taste of one of India’s most beloved desserts — without needing to visit a restaurant or buy a ready-made pack. -
Simple Ingredients, Big Impact:
Made with pantry basics like milk powder, flour, and sugar, this recipe delivers an indulgent treat using everyday items. -
Perfect for Celebrations:
Whether it’s a festival, birthday, or just a sweet craving, gulab jamun adds instant festivity and joy to any table. -
Customizable:
Stuff it with nuts or chocolate, serve it warm with ice cream, or chill it for a refreshing dessert — it’s incredibly versatile. -
Impressively Delicious:
Soft, juicy, and aromatic with cardamom and rose — these golden treats are guaranteed to wow guests and satisfy your sweet tooth. -
Make-Ahead Friendly:
Prepares well in advance and actually tastes better the next day after soaking in syrup — perfect for stress-free hosting.
🍽️ Nutrition Facts (Per Piece)
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Calories: ~150–180 kcal
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Carbohydrates: ~25–30g
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Sugars: ~20–24g
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Fat: ~5–7g
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Saturated Fat: ~3g
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Protein: ~2–3g
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Fiber: ~0g
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Cholesterol: ~10–15mg (depending on ghee/milk used)
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Sodium: ~40–60mg
⚖️ Please Note:
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These values are approximate and depend on your exact ingredients and portion size.
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Using less syrup or baking instead of deep frying can lower the calorie and fat count.
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Want a low-sugar or baked version? I can give you a modified recipe!
Happy Cooking
Diana
